Chyle (?), n. [NL. chylus, Gr. juice, chyle, fr. to pour: cf. F. chyle; prob. akin to E. fuse to melt.] Physiol.

A milky fluid containing the fatty matter of the food in a state of emulsion, or fine mechanical division; formed from chyme by the action of the intestinal juices. It is absorbed by the lacteals, and conveyed into the blood by the thoracic duct.

 

© Webster 1913.

Log in or registerto write something here or to contact authors.